Healthy Savoury Muffins for Breakfast

Diposting oleh adiba
Senin, 07 Desember 2009
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I Prepared these Savoury Muffins with Carrot, Cabbage, corriander leaves. I used Wheat Flour and Oats Flour, all these put together and baked without oil tasted really good. The Guilt part was the Egg Yolks. Next time i should try substituting Eggs with Flax seeds. I added finely sliced Green Chilli's and Red Chilli Flakes to add up the spice. It really helped the muffins taste better than bland taste. These Muffins just tasted like Whole Wheat Bread, this reminds me that i should start baking Breads...

Whole Wheat Savoury Muffins

Ingredients:

(Yields 8 Large Muffins)

Wheat Flour - 400 gms
Oat Flour - 75 gms
Salt - 1 tbsp
Baking Powder - 1 tsp
Baking Soda - 1 tsp

Grated Carrot - 3 tbsp
Grated Cabbage - 4 tbsp
Green Chilli - 1 (finely sliced)
Red Chilli Flakes - 2 tsp
Corriander Leaves - 2 tbsp's (finely chopped)

Whole Large Egg's - 2
Buttermilk - 1/2 cup

Method:

Pre-Heat the Oven to 220C.

Mix the Wheat Flour with Oats Flour. add salt, baking soda and baking powder. Mix well with your hands.

Remember : Never Sieve/Sift the Wheat Flour. The Nutrients are lost when sieved.

Now add Grated Carrot, Cabbage, Green Chilli, Red Chilli Flakes & Corriander Leaves to the flours and mix well.

Beat the Egg and add it to the flour. mix with a wooden spoon.

Add Buttermilk to the flour and mix well with the spoon. I kept mixing with hands. It should be like our little watery chapathi dough.

Grease the Muffin Pan and spoon in the dough into the moulds.

Bake it for about 20 minutes at 220c. and check whether it has cooked by inserting a toothpick or knife in centre of the muffins and comes out clean. If Not cooked bake them for another 5 minutes.

Enjoy the Muffins Warm!!

Healthy Savoury Muffin

How it Tasted?

Muffins did'nt taste bland, as the red chilli flakes and finely chopped green chilli helped a lot in adding spice. Muffins tasted like a spiced whole wheat bread. i could not even spot the Oat flour.
Cabbage and Carrot gave a different touch to the muffins. for me it tasted like a bonda:)

Finally these No Oil Muffins tasted Good.

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Leek and Potato Dal

Diposting oleh adiba
Minggu, 14 Juni 2009
komentar (0)

I bought Leek, without knowing what it is, then googled and found its identity. There were many recipe's for Leek and Potato Soup, Leek and Moong Dal. I wanted to add all these three, Leek, Potato,and Moong Dal in a single pot. It came out so well, with mild flavour's of each ingredient that went in. I served the Dal with Chapathi's, and it tasted so Good.

Leek

Leek, belongs to Onion Family. Leek has a little Onion taste and Scallion's taste. If you want to try some Pakora's, try with Leek, it turns out so Good. Proof is my Fried Tofu with Leek. Leek also reduces bad cholestrol. so try to put this wonder in your food often. Avacado's and Leek's, both have properties in them, Which helps to reduce the bad cholestrol, Reducing Bad Cholestrol is good for your Heart.



Ingredients for Leek Potato Dal:

1. Leek - 1
2. Potato - 1
3. Moong Dal - 1/4 cup
4. Dry Mango Powder / Amchur Powder - 1/4 tsp
5. Chaat Masala - 1/2 tsp (optional)

Method:

* Chop the Leek's Green Stem Part, as shown in the above Picture.
* Peel the Skin of Potato and chop them.
* Wash the Moong Dal.
* Put all the Leek, Potato, Moong Dal in a wide-bottomed Pressure Cooker. Pour some water till they are totally immersed in.
* Cook them till the cooker releases 4 whistle's. wait till the steam escapes and open the cooker.
* Now Cool and Blend them togeather. add Salt and Amchur/Dry Mango Powder to the dal and mix well.
* If you wish, add some Chaat Masala.
* If you want the dal to be spicy, add Green Chilli's in the Pressure Cooker, and remove it before you blend.



Potato and Leek with Moong Dal


The taste was so mild and i liked it along with Chapathi's.


Reminder:

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Send in your entries for IAVW - Moracco.

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Beans Usili - Microwave Version

Diposting oleh adiba
Jumat, 15 Mei 2009
komentar (0)

Bean's Poriyal and Beans Usili are the Poriyal's that i cook alternatively every week. Usili is my favourite, and i love cooking this in microwave for a less oil version of usili. If you feel, that cooking dal's in microwave makes it harder, then you have to sprinkle some water over it, to get them cooked soft.

Bean's Paruppu Usili

A Protein and Fibre Packed South Indian Poriyal.

Bean's Usili - Microwave Version

[Serves - 2]

Soaking Time: 2 hrs.

Cooking Time: 10-15 minutes.

Ingredients:

Bean's - 250 gms
Toor/Tuvar Dal - 1 cup
Chana Dal - 1 cup
Dried Red chillies- 3
Turmeric powder - 1/ 4 tsp
Fennel / Saunf / Sombu - 1/2 tsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry Leaves- 10
Oil- 1 tsp

Method:

Soak the Toor,Chana dals and chillies for 2 hours. Drain and Grind them with Saunf/fennel, little salt and with 1 tbsp water into a coarse paste. Crumble them into small pieces.

Spread them on a Microwave safe Bowl and Microwave it on High for three minute's.

Chop your bean's into half-inch size. and microwave them on high for about 5 minute's.

In a pan, Heat oil, add mustard and some saunf. add urad dal, and fry till they turn golden color. add Curry leaves, The microwaved and crumbled dal. coat them with oil and fry them for a minute.

Now add the cooked bean's and mix well with the dal. fry them for a minute in a slow flame.

Beans Usili - Microwave Version

Serve hot with Rasam or kuzhambhu.

Why Do we Add Saunf / Sombu ?

Fennel seeds can relax the intestines and reduce digestive disorders. In this way, Hard to digest Dal's easily digest's with the use of saunf.

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Pepper-Garlic Rasam

Diposting oleh adiba
Kamis, 09 Oktober 2008
komentar (0)

My craze to Rasam started just a year back. and its because of this rasam recipe. a simple rasam without any rasam powder. This will make you feel fresh and its very good for digestion and for cold.


so if any rasam haters reading this, try this. sure you will like it.




Ingredients for Pepper-Garlic Rasam:

Pepper- 10 corns
Garlic-5 cloves
Cumin- 1 tsp
Ghee- 1/4 tsp
Turmeric powder- a pinch
Tomato-1
Water- 1 and half a cup

Method:

arrow_42 Crush the pepper, garlic and cumin in a mixer grinder, without adding water.
arrow_42 Cut the Tomato into 4 pieces and put to the mixer along with the crushed and hold the pulse button for a second. (Tomato should not grinded into paste. it should be minced).
arrow_42 In a kadai, add ghee and heat it. add cumin seeds and roast it.
arrow_42 Now add the crushed pepper-garlic-cumin-tomato minces into the kadai.(Dont miss to smell the nice aroma).
arrow_42 Add water and turmeric powder, asafoetida a pinch and salt. let the rasam just get heated(do not boil) and switch off the flame.
Serve with Applams..

My Lunch Today

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Baby Corn Poriyal with Coconut

Diposting oleh adiba
Minggu, 28 September 2008
komentar (0)




If you want to try Baby Corn in fresh way, then dont miss this version. With Grated coconut, Green chilli's, corn's tasted yummy, i would call it as a perfect starter. And if you are in diet, but craving for food's just to snack, these baby corn will satisfy your taste buds. morever a side-dish or starter within 5 minutes.

Ingredients:

Baby Corns: 10
Oil: 1tsp
Grated Coocnut: 2 tsp's
Mustard: 1/4 tsp
Green Chilli: 1(finely chopped)
Garlic:2 cloves(finely chopped)
Salt: as per your taste

Method:

arrow_42 Cut the baby corn's into 3 pieces

arrow_42 Chop the Garlic and Green chilli finely.

arrow_42 Heat the oil in a pan, add the mustard, when it pop's, add the garlic and green chilli's and fry them till you could feel a nice smell of garlic.

arrow_42 Add the Corn's and fry for a minute. add required salt and fry them.

arrow_42 Add the grated coconut and mix well. switch off the flame and serve.

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Power Wrap Chapathi with Soy Flakes

Diposting oleh adiba
Rabu, 30 Juli 2008
komentar (0)

This one is my favorite break-fast dish, as i can prepare this within 15-20 minutes and a healthy one too. i prepare this roll frequently for morning break-fast, as my hubby can't say, "i dont have time". it just takes  minutes to push this into the mouth, between its also becomes a balanced one.

Ideal to pack these chapati rolls for lunch box, along with some fruits and a juice or butter milk.


If serving these rolls for kids, then do not add finely chopped green chilli's, instead just slit the chillies and add, later, when you prepare the roll, discard the green chillies. If you want to add beans and green peas, you need to steam cook them earlier, and then add to the mixing.


Ingredients:

Chapati  - 3
Grated Carrot - 1/4 cup
Grated Cabbage - 1/4 cup
Green Chilli - 1 (finely chopped)
Soy flakes / granules - 1/8 cup
Onion - 1/2  (finely chopped)
Corriander Leaves - 1 tbsp (finely chopped)
Salt - as per taste
Oil - 1 tsp

Method:

In a cup of boiling water, add the soy granules & 1/4 tsp salt and let it soak in the hot water for about 10 minutes. then drain them and wash them with cold water at least twice. then squeeze the soy granules to let the water out and place the granules ready.

In a Pan, heat the oil, add finely chopped onion & green chilli slices. saute the onions till they turn translucent. then add grated carrot, cabbage and the soy flakes. mix them well. add salt to taste and just saute them for a minute or two, till the cabbage and carrot is done.

Garnish with finely chopped coriander leaves. you may add 1/2 tsp of lemon juice if you prefer.

 Have fresh chapati's, place the soy vegetable mixing towards a corner of the chapati and start rolling the chapati tightly. cut in the middle of the chapati roll with your kitchen scissor's.


This leads to WBB-SOY. Now Iam taking this to JFI-SOY, hosted by Sia of Monsoon Spice.

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